Curried tuna balls

Recipe from: 5/30/1996 12:00:00 AM
Ingredients 13
Servings 17
Time

Ingredients

  • 185
    g
    tuna, drained and flaked
  • 1
    small onion, finely chopped
  • 30
    ml
    parsley, finely chopped
  • 10
    ml
    curry powder
  • 190
    ml
    fresh breadcrumbs
  • 2
    extra-large eggs, whisked
  • 15
    ml
    lemon juice
  • salt and freshly ground black pepper
  • 30
    ml
    margarine
  • 30
    ml
    cake flour
  • 190
    ml
    milk
  • 400
    ml
    fresh breadcrumbs
  • oil for shallow-frying
 

Method

 
Mix the tuna, onion, parsley, curry powder, 180 ml breadcrumbs, eggs and lemon juice in a mixing bowl. Season to taste with salt and black pepper. Melt the margarine in a saucepan and stir in the cake flour until smooth. Gradually add the milk while stirring constantly. Heat until the mixture comes to the boil and thickens. Mix the white sauce with the tuna mixture and cool. Drop spoonfuls of the mixture in the remaining 400 ml breadcrumbs, shape into balls and chill for 30 minutes (the mixture is fairly slack). Fry the balls in hot oil until done and golden brown. Makes about 17 balls.
 

Read more on: fish/seafood  |  shallow-fry
 

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